These Maple Sweet Potato and Butternut Squash Puffs start with some maple syrup and brown sugar roasted sweet potatoes and butternut squash. Then baked in a puffy pastry shell.
- 1 box Frozen puff pastry
- 3 C Sweet Potatoes, cubed
- 3 C Butternut squash, cubed
- 1 C Chopped pecans
- 3 tbsp Maple syrup
- 1 tbsp Brown sugar
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 1 Large Egg
- Thaw puff pastry and refrigerate once thawed.
- Preheat oven to 400°F.
- Use precut sweet potatoes and butternut squash. Combine sweet potatoes, butternut squash, pecans, maple syrup, brown sugar, cinnamon, nutmeg and salt. Stir to combine all ingredients. Pour on a lined baking sheet.
- Roast for twenty minutes at 400°F.
- Spray muffin tin with cooking spray. Divide filling evenly between muffin cups.
- Unroll the thawed puff pastry on a lightly floured surface. Measure out the size of circular cutter that you need in order to cover the top of the muffin tin (plus a little bit extra). I used a 3 3/8” cutter.
- Fold the edges of the puffy pastry into the muffin tin all the way around. Gently pat down the top. Whisk egg, and lightly brush the puff pastry with the egg.
- Bake for 15-18 minutes until the puff pastry is a light golden brown and has puffed up.
- Allow to cool for at least 15 minutes. Take a sheet pan and place it on top of the muffin pan. Using two hands, secure the sheet pan to the muffin pan and turn it over. Gently lift the muffin pan. This will release the puffs from the pan. Drizzle with additional maple syrup and cinnamon.
Thaw puff pastry in advance. Serve 1-2 puffs per guest. It is easiest to put pre-cut sweet potatoes and squash. To cook a whole batch, you will need an extra box of puffy pastry.